Fettuccine With a Thousand Herbs

In ' 1,000 Italian Recipes' by Michele Scicolone; do not substitute with dried herbs

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄4 cup  chopped Italian parsley
• 1⁄4 cup  chopped fresh basil
• 1⁄4 cup  chopped fresh tarragon (I omit this one, personal preference)
• 2  tablespoons  chopped of fresh mint
• 2  tablespoons  chopped fresh marjoram
• 2  tablespoons  chopped fresh thyme
• 8  fresh sage leaves, finely chopped
• 1  spring fresh rosemary, finely chopped
• 1⁄3 cup  extra-virgin olive oil
•  salt
•  fresh ground black pepper
• 1  lb fresh fettuccine
• 1⁄2 cup  freshly grated pecorino romano cheese
• 2  medium tomatoes, peeled, seeded, and chopped

Directions

1. In a large bowl large enough to contain all the ingredients, combine the herbs , olive oil, salt and pepper to taste; set aside.
2. Bring at least 4 quarts of water to a boil; add 2 T. salt, then the pasta; stir well.
3. Cook over high heat, stirring frequently, until the pasta is al dente.
4. Drain the pasta, reserving some of the cooking water.
5. Add the pasta to the bowl with the herb mixture and toss well.
6. Add the cheese and toss again.
7. Scatter the tomatoes over the pasta and serve immediately.